Gluten-Free Salmon Benedict
Elevate your brunch game with this Gluten-Free Salmon Benedict, a luxurious and nutritious twist on the classic eggs benedict. Featuring perfectly toasted gluten-free English muffins, rich smoked salmon, and silky homemade hollandaise sauce, this recipe is both decadent and accessible for those following a gluten-free lifestyle. The poached eggs, with their creamy, runny yolks, add richness that pairs beautifully with the tangy hints of lemon in the hollandaise, while a sprinkle of fresh chives adds a burst of flavor and vibrant garnish. Ready in just 40 minutes, this dish is ideal for a sophisticated breakfast or a weekend treat that’s sure to impress. Perfect for gluten-free eaters and anyone looking for an elegant meal, this salmon benedict recipe is a must-try for flavor-packed, restaurant-worthy brunches at home.
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Recipe Information
Ingredients
- 2 count Gluten-free English muffins
- 4 count Eggs
- 200 grams Smoked salmon
- 2 tablespoons White vinegar
- 125 grams Unsalted butter
- 3 count Egg yolks
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
- 1 tablespoon Chives
Instructions
Start by making the hollandaise sauce. Melt the butter in a small saucepan over low heat and set aside.
In a medium bowl, whisk the egg yolks and lemon juice until the mixture becomes thick and pale.
Place the bowl over a pot of simmering water to create a double boiler (make sure the water does not touch the bowl). Continue whisking vigorously.
Slowly drizzle in the melted butter, whisking constantly until the sauce thickens. Remove from heat, season with salt and cayenne pepper, and keep warm.
Fill a large saucepan with water and bring to a simmer. Add the white vinegar to the water.
Gently crack each egg into a small bowl or ramekin. Carefully slide the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and set them on a paper towel to drain.
While the eggs are poaching, split and toast the gluten-free English muffins.
To assemble, place the toasted muffin halves on plates. Top each muffin with 50 grams of smoked salmon.
Place a poached egg on top of the salmon and then generously spoon the hollandaise sauce over the top.
Garnish with chopped chives for a touch of color and flavor.
Serve immediately and enjoy your gluten-free salmon benedict!
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1620 mg | 540% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 39.7 mcg | 198% | |
| Calcium | 336 mg | 26% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 865 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
